Classic Lemon Meringue Pie
Classic Lemon Meringue Pie
When life gives you lemons...make pie! You can make this pie using store bought pie dough, pre-baked pie shells or go vintage and whip the pie crust up yourself. No matter which way you slice it, this a dessert recipe perfect for springtime.
Servings
10
Ingredients
- 1 (9-inch) pre-baked pie shell or make from scratch
- 4 egg yolks (reserve whites for meringue)
- 2 tablespoon butter
- 1 cup granulated sugar
- 1 1/4 cup water
- 1/4 cup cornstarch
- zest of one lemon
- zest of one lemon
- pinch of salt
- 4 egg whites
- 3 tablespoon of sugar
- pinch of cream of tartar
Directions
- Preheat oven to 375°F.
- In a medium mixing bowl, whisk egg yolks, set aside
- In a saucepan over medium heat, whisk the water, cornstarch, sugar and salt.
- Once the mixture comes to a boil, remove from heat and gradually add the cornstarch mixture to the egg yolks.
- Return the mixture to the stove and on a low heat, whisking constantly, add the butter, lemon juice and lemon zest until mixture becomes thick, about 10 minutes.
- Pour the mixture into your pre-baked pie crust.
- In a standing mixer, beat the egg whites and cream of tartar until it forms soft peaks.
- Slowly add the sugar to your egg whites until the peaks become hard.
- Top the entire pie with this meringue mixture and bake at 375°F for about 10 minutes or until golden brown.
- Pie must cool completely before cutting.